Peanut Butter Banana Baked Oatmeal with Chia Seeds
A healthy make-ahead power breakfast: Peanut Butter and Banana Baked Oatmeal to help start your day off right. Just reheat and eat! Vegan and gluten free.
Servings 6 servings
Calories 230cal
Ingredients
- 1 1/2 cups gluten free rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 medium very ripe bananas, mashed
- 1/3 cup all natural creamy peanut butter
- 1 1/3 cups unsweetened almond milk (coconut, soy or skim also work)
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon chia seeds
Instructions
- Preheat oven to 375 degrees F. Grease an 8x8 inch baking pan with nonstick cooking spray or coconut oil.
- Combine the oats, cinnamon, nutmeg, baking powder and salt in a medium bowl; set aside.
- In another medium bowl, mash the bananas well, then whisk in the peanut butter, almond milk, maple syrup, vanilla and chia seeds.
- Whisk the dry ingredients into the wet ingredients and mix until well combined. Pour into prepared pan and bake for 30-40 minutes or until top is barely golden brown and set.
- Remove from oven and let sit for a few minutes to cool, then slice into 6 servings and serve with extra almond milk, sliced bananas and toasted almond if desired.
Notes
This recipe is adapted from The High Protein Vegetarian Cookbook by Katie Parker.
Try using your favorite nut butter in replace of the peanut butter or add in 1/2 cup of fresh fruit such as raspberries, blueberries or strawberries.
To store: Place in individual containers and store in the fridge for reheating later. When you reheat, be sure to add a tablespoon or two of milk to ensure oatmeal doesn't dry out.
Nutrition
Serving: 1slice | Calories: 230cal | Carbohydrates: 29.3g | Protein: 7.6g | Fat: 9.8g | Fiber: 5.8g | Sugar: 7.9g